----------------------------MUSHROOM PITA PIZZA---------------------------- 1 ts Olive oil;

1/2 c Onion; diced

1/2 c Mushrooms;

(chanterelles, crepes, or (shiitake or cultivated ) 1 6" whole-wheat pita bread;

2 Plum Tomatoes, fresh thinly

-sliced 8 sm Basil leaves; small fresh

2 ts Fresh oregano; chopped OR

1/2 ts Crushed dried basil;

1 oz Fresh low-fat goat cheese;

-crumbled -----------------------------ZUCCHINI VARITION----------------------------- 1/2 c Zucchini; thinly sliced

3 tb Parmesan Cheese

Preheat oven or toaster oven to 400 degrees. In a heavy skillet over medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes until the onion and mushrooms are tender. Meanwhile, split pita bread in half horizontally. Place pita halves directly on oven rack and bake for 5 minutes or until lightly toasted. Arrange tomato slices and basil leaves on bread. Scatter cooked onions and mushrooms over top. Sprinkle with oregrano and goat cheese. Bake 3 to 8 minutes or until begins to brown around edges. Remove from oven and cut each pita half in 4 wedges. NOTE: Substitute zuccihini for the mushooms and Parmesan for goat cheese. Proceed as directed. ( I will keep the mushrooms and use Parmesan Cheese). Food Exchanges per serving: 1/2 BREAD/STARCH EXCHANGES CAL: 66; PRO: 2g; CAR: 9g; FAT: 2g(CALORIES FROM FAT 27%); CHO: 5mg; Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and Frances Towner Giedt Brought to you and yours via Nancy O'brion and her Meal-Master